Sukiyaki Recipe – Eats Now

Name: Sukiyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound beef tenderloin sliced paper thin across grai; 5 ounces bamboo shoots slivered or diced, drained; spinach leaves 5 cups sm.; 1 pound bean sprouts drained; 1 block soybean curd tofu; 1 bunch shirataki noodles made from arum root starch; 2 tablespoons sugar; 1 teaspoon accent; 1/2 cup soy sauce; 1/2 cup beef stock or canned beef broth; 2 cups green onions length bias cut; 1 cup celery length bias cut, slices; 1/2 cup sliced mushrooms thinly; 5 ounces water chestnuts drained and thinly sliced

Servings: persons

1 pound beef tenderloin sliced paper thin across grai
5 ounces bamboo shoots slivered or diced, drained
spinach leaves 5 cups sm.
1 pound bean sprouts drained
1 block soybean curd tofu
1 bunch shirataki noodles made from arum root starch
2 tablespoons sugar
1 teaspoon accent
1/2 cup soy sauce
1/2 cup beef stock or canned beef broth
2 cups green onions length bias cut
1 cup celery length bias cut, slices
1/2 cup sliced mushrooms thinly
5 ounces water chestnuts drained and thinly sliced

1
Boil shirataki noodles and cut in 1/3. Just before cooking time, arrange meat and vegetables attractively on large platter or tray. Have small container of sugar, Accent, soy sauce and beef stock handy.
2
For toss stirring use chopsticks or a fork and spoon. Preheat large electric skillet or wok. Add a little oil and roll up sides and over bottom of grease lightly, about 2 tbsp. Add beef and cook briskly, turning over and over, 1-2 minutes, or until browned. Sprinkle meat with sugar and Accent. Pour soy sauce and beef stock over. Push meat to one side. Let soy sauce bubble.
3
Keeping in separate groups, add onions, celery, mushrooms and continue cooking and toss stirring each group over high heat, about 1 minute. Push to one side. Add remaining ingredients, keeping in separate groups. Cook and toss stir just until heated through.
4
Let guests help themselves to some of everything, including sauce. Serves 4. For remaining batches, leave sauce in pan, add more stock and soy sauce by guess. Serve with individual bowls of steamed white rice.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound beef tenderloin sliced paper thin across grai, 5 ounces bamboo shoots slivered or diced, drained, spinach leaves 5 cups sm., 1 pound bean sprouts drained, and more.

Yes, Sukiyaki falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sukiyaki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions